This week for VeganMofo it is all about memories, and today's prompt is favorite food memory. When I was a kid I started cooking for the family when I was about 10 years old and made this my own. It is a spin on a shrimp curry dish my Mom made. It is fast and delicious - and to this day when I see green beans or wax beans a a Farmer's Market, I have to pick some up to have on hand for this meal.
Of course, I don't use shrimp...I sub vegan shrimp, but you can also sub seitan or tofu. Put veggie shrimp in a bowl and rinse well then drain. I buy mine from a wholesaler in New York but you can find them at TJs or WFs as well. I like to marinade the shrimps 30 minutes or so in lemon juice - the acid helps tenderize them.
Add 1 can of coconut milk and then turmeric, curry powder, ginger, salt, pepper, and parsley according to taste.
Mix well and marinade another hour or so.
In a pan heat a little oil and add some fennel - once it heats up, add the shrimp (reserve the sauce) and stir fry quickly. Add the sauce and 2-3 cups fresh beans, simmer until the beans at a la dente - about 9 minutes. Thicken with a little arrowroot or cornstarch.
Serve over rice or grain of choice.
Feeds 4. Yum Yum.